This spooky pumpkin curry Halloween soup -- courtesy of recipe developer Julie Kinnaird -- is all treat and no tricks! Creamy ...

So good you'll want to dive right in—this pumpkin soup owes its magic to a secret ingredient that takes it to the next level!

With the holidays fast approaching, it’s never too early to start mapping out your Thanksgiving menu. And while turkey is the ...

This 30-minute vegan dinner boasts five stars and over 10,000 reviews: “This recipe is WOW!,” one reader wrote.

Add broth, curry powder, ground coriander ... Toss to coat. Step 4: Add pumpkin and coconut milk to soup. Cover and cook 10 minutes more. (If making ahead, refrigerate until ready to eat.) ...

Leave for 5 minutes before mixing the tarka into the soup and serving. If you have a high-powered food processor, and if the skin of the pumpkin is thin enough, skip peeling the pumpkin and roast ...

Add the flour and curry powder and stir until well-blended. Allow the flour to cook for at least 1 minute. Gradually add the broth, then bring it to a boil. Stir for 2 minutes or until thickened. Add ...

Almost everyone has a favourite recipe for pumpkin soup and this is mine. A few years ago, though, my Aunt Robyn made me a version with Thai red curry paste and it was definitely the best pumpkin ...

Meanwhile, heat the remaining oil in a frying pan over a medium heat and add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan. Ladle the soup into bowls and ...